Published: · Modified: by RebeccaBlackwell · This post may contain affiliate links
There are few things better in life than a Crispy Chile Relleno {Chili Relleno}, fried to golden perfection, stuffed with a roasted chile and plenty of melted cheese.
This simple recipe uses egg roll wrappers to make homemade Chile Rellenos so fast and easy you just might be tempted to make them every week.
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Jump to:
- What are chile rellenos?
- The easiest way to make crispy chile rellenos
- Step-by-step photos and instructions
- How to cook chile rellenos
- How to dispose of used frying oil
- What kind of chilies are best for rellenos?
- What is the best kind of cheese to use in chile rellenos?
- Serving suggestions
- Recipe FAQs
- Other recipes you might like
- 📖 Recipe
- 💬 Comments
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What are chile rellenos?
Crispy, deep fried Chile Rellenos are easily one of my top 10 favorite things to eat. ESPECIALLY when they are smothered in Green Chili.
That crispy shell, wrapped around a whole Green Chile that's been stuffed with cheese, fried to golden, cheesy perfection, and smothered in spicy pork green chili. So, so, SO good. There are few things in life I love more than this, which should tell you something about my priorities. 🙂
Traditional Chile Rellenos involve stuffing chilies with cheese and then coating them in a batter before frying. They aren't super difficult.... but they are somewhat involved, messy, and time-consuming.
Years ago, I discovered a much easier way to make crispy Chile Rellenos and I've been happily making them this way ever since. It requires only four ingredients and takes very little time.
And, the result (in my humble opinion) is just as good, if not better, than anything you'll get from a batter. (And all the traditionalists gasp in horror.)
Here's what you do...
The easiest way to make crispy chile rellenos
The secret to super easy, super crispy, super cheesy Chile Rellenos is to ditch the batter and use egg roll wrappers in its place. Not only do egg roll wrappers allow you to skip the whole process of coating stuffed chiles in batter, they allow you to add considerably more cheese.
In my book, the more cheese, the better. If my book looks a lot like your book, this recipe is for you.
As you may or may not know, my husband and I are full time travelers, rolling across the country in our 5th wheel RV.
As such, I am constantly shopping at unfamiliar supermarkets. Happily, I've found that most major supermarkets carry packages of egg roll wrappers, usually stocked in the refrigerated cases of their produce section.
I can tell you from experience, that while most supermarkets cary egg roll wrappers, they typically don't stock a lot of them and that can make them difficult to find. If you don't see them, it's worth it to ask. They are probably there... somewhere.
And, while you're at it, pick up a package of wonton wrappers so you can make these delicious little two-bite wonton cups.
Step-by-step photos and instructions
- Lay one egg roll wrapper on a work surface in front of you and place a whole Green Chile in the center, laying it open.
- Dip your fingers in the water and brush it along all 4 edges of the egg roll wrapper to dampen.
- Add ¼ cup shredded cheese in the center of the Green Chile.
Then simply enclose theChilein the egg roll wrapper as follows:
- Fold the left side of the egg roll wrapper over the Chile and cheese, towards the center.
- Fold the bottom corner up towards the center
- Fold the right side of the wrapper over the chile and cheese, covering it completely
- Fold the top corner down to the center, forming a nice little package.
Press the seam with your fingers to seal and lay the relleno on the parchment lined baking sheet. Repeat with the remaining egg roll wrappers and filling.
The moistened edges of the egg roll wrapper should hold it in place. If it starts to come apart, simply re-moisten the edges.
How to cook chile rellenos
Fill a deep skillet or saucepan with enough oil to come about 3 inches up the sides. For years I used a stockpot for frying because it keeps more of the oil splatters inside the pan, making cleanup easier later. But I recently purchased this HexClad frying pan and now I use that.
But, a deep skillet works great too. You can also, of course, use a deep fat fryer. Or, you can even use an air fryer (more information about how to use an air fryer below).
The most important thing about deep frying anything is temperature. If the temperature of the oil is too low, the rellenos will end up soggy and extremely greasy. If the temperature of the oil is too high, the outside of the rellenos will burn before the cheese on the inside has fully melted.
It's nearly impossible to know the temperature of the oil without using a deep fry/candy thermometer. The thermometer I have and LOVE is the Thermapen One from Thermoworks. I use this thermometer almost daily.
As the Chile Rellenos fry, do your best to keep the temperature of the oil somewhere between325 – 340 degrees (F). Let them cook on one side until deep golden brown, then use metal tongs to flip them over.
When the Rellenos are golden brown on both sides, remover them from the oil, letting them drain on paper towels.
That's it. You're done. Easy peasy.
How to dispose of used frying oil
I just discovered a product that is so awesome I just had to share it with you. It's called FryAway and it turns used frying oil into solid waste so you can just scrape it into the trash. Here's how it works:
After frying the rellenos, when the oil is still hot, sprinkle in a scoop or two of Fry Away.
As the oil cools, it will turn into something similar to the consistency of gelatin. At that point you can just use a spoon to scrape it from the pan.
The now solid oil traps any food residue that was floating around in the oil and you can just dump it into the trash. FryAway is plant-based, so you can discard the solidified oil with other organic waste, and it will break down in as little as 30 days. I think it's brilliant.
What kind of chilies are best for rellenos?
For this recipe, you'll need 12 whole roasted and peeled Green Chiles. In the town where I grew up and raised my own children, local family farms grew chiles, roasting them in hand crank roasters for weeks at a time during harvest season. There are few things I love more than the smell of roasting chiles.
Every year, I would buy bags of roasted chiles, peel off their blackened skins, and use them to make Chile Rellenos.
But, I didn't relegate myself to making Chile Rellenos once a year. And I was never disciplined enough to purchase, peel, and freeze chiles during harvest season.
So, the rest of the year, I would simply purchase a can of whole roasted Green Chiles at my local supermarket.
If it's Chile season where you are and you have the luxury of purchasing a bag of fresh roasted chiles, do that. Otherwise pick up a can of whole chiles at your local market.
What is the best kind of cheese to use in chile rellenos?
My favorite cheese to use in Chile Rellenos is Monterey Jack because it has a mild flavor and melts really well. Sometimes, when I want to add more heat, I'll use pepper jack.
I also personally like cheddar... however, depending on the type of cheddar you use, it can overpower the flavor of the chili. This is neither good nor bad. It's simply a matter of personal preference.
My other favorite cheese to use in Chile Rellenos isOaxaca cheese (also known as Queso Oaxaca, Asadero, or Quesillo), a semi-soft cheese that is similar to Monterey Jack.
Serving suggestions
Hands down, my favorite way to eat Chile Rellenos is smothered in Pork Green Chili.Making Green Chili is not difficult, but it does take some time. The chili needs to simmer low and slow for about 3 hours to allow all the flavors to blend and develop, and the pork to reach maximum tenderness.
My favorite Green Chili recipe makes a lot of chili - about 16 cups.I almost always make this much (sometimes more!) because it freezes really well. And, being one microwave defrost cycle away from a bowl Pork Green Chili is a beautiful thing.
I also like to serve chile rellenos with:
- Jicama Apple Salad with Honey Lime Dressing
- Pomegranate Margaritas
Recipe FAQs
Q: Is it Chili or Chile?
A: The age-old question. I have looked up the correct spelling for Chile/ Chili so many times and here is what it seems is the general consensus:
In American English,chiliis the most common spelling. In British English the preferred spelling uschilli. In Spanish speaking countries and in many regions of the US,chileis the most common variant.
So, the answer to,Is it Chili or Chile?is .... yes. And, also chilli.
Q: Can I make these in an air fryer?
A: Yes! My sister-in-law makes them all the time in her air fryer and she loves them. She also freezes them, individually, and then pops them directly from the freezer into her air fryer anytime she wants to make Chile rellenos.
If you set the air fryer at 320 degrees, they should take 5 - 8 minutes to cook. But keep an eye on them because a lot of different factors can affect the cook time.
Another reader wrote to say that after frying them at 320 degrees the texture of the shells wasn't as crisp as she would have liked it, so you might want to play around with a higher temp to find what works best for you.
Other recipes you might like
- Crispy Corn Tortilla Quesadillas {No Recipe Required}
- Pork Carnitas Recipe ~ Instant Pot or Slow Cooker
- Black Bean Soup with Pickled Onions and Cilantro Oil
- Cheese Enchilada Casserole {Best Red Chili Sauce}
And, if you love Mexican food as much as we do, you've got to try these all-butter homemade flour tortillas. They are night and day better than any kind of prepared tortillas you can buy.
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #alittleandalot on Instagram.
This recipe is sponsored by FryAway.
+ Subscribe to my newsletter for new and exclusive recipes in your in-box every month! As a full time traveler, living, working, cooking, and baking from a 5th wheel RV, it's also where I share our experiences of life on the road.
📖 Recipe
Yield: 12 Chile rellenos
Easy Crispy Chile Rellenos
This is the easiest, most delicious way to make crispy Chile Rellenos, fried to golden perfection and bursting with green chilies and melted cheese.
Click here for a short video demonstration for how to make these crispy chile rellenos.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Ingredients
- 12 egg roll wrappers
- 12 whole Green Chiles, roasted and peeled (see note)
- 3 cups (12oz/ 339g) shredded Monterey Jack, cheddar, or Mexican blend cheese
- Vegetable oil (enough to fill a large pot with 2-3 inches of oil)
Instructions
- Get a work surface set up to assemble the chile rellenos: Drain the green chilies and put them in a bowl. Place 12 egg roll wrappers on the counter and cover them with a damp paper towel. Add the shredded cheese to a bowl and set it next to your other ingredients. Line a baking sheet or platter with parchment paper. Fill a small bowl with water.
- Working with one at a time, lay an egg roll wrapper in front of you. Dip your fingers in the water and brush it along all 4 edges of the egg roll wrapper to dampen. Lay one Green Chile open and flat in the center of the egg roll wrapper. Add ¼ cup of cheese in the center of the Green Chile. (See step-by-step photos above)
- Fold the left side of the egg roll wrapper over the Chile and cheese, towards the center. Fold the bottom corner up towards the center, then fold the right side of the wrapper over the Chile and cheese, covering it completely. Fold the top corner of the egg roll wrapper down to the center, forming a nice little package. (See step-by-step photos above.) The moistened edges of the egg roll wrapper should hold it in place. If it's coming apart, simply re-moisten the edges.
- Press the seam with your fingers to seal and lay the relleno on the parchment lined baking sheet. Repeat with the remaining egg roll wrappers and filling.
- Fill a large saucepan or deep skillet with enough oil to come up the sides of the pan about 2 inches and set it over high heat. Heat the oil to 325 degrees. Line a baking sheet or platter with paper towels and set it close by.
- Using metal tongs, add 3 or 4 rellenos to the hot oil. As they fry, turn them so that they brown on all sides. When the rellenos are a deep golden brown, use the tongs to remove them from the oil and lay them on the paper towel lined baking sheet. Repeat with the remaining egg rolls, watching the heat and adjusting the temperature of the burner to keep the oil between 325 – 340. *You can keep them warm in a 300 degree oven if you wish.
- My absolute favorite way to eat these is smothered in Green Chili with Pork
Notes
What kind of green chiles are best for chili rellenos? Use either Poblano Peppers or Hatch Chiles to make Chili Rellenos. Both varieties of chile need to be roasted and peeled before use. If it's Chile season where you are and you have the luxury of purchasing a bag of fresh roasted chiles, do that. Otherwise, pick up a can of whole Hatch Chiles at your local market.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
FryAway Deep Fry Cooking Oil Solidifier
HexClad Hybrid Nonstick 14-Inch Frying Pan with Tempered Glass Lid, Dishwasher and Oven Safe, Induction Ready, Compatible with All Cooktops
- Thermapen ONE
Ninja OL701 Foodi 14-in-1 SMART XL 8 Qt. Pressure Cooker Steam Fryer with SmartLid & Thermometer
Hatch Chile Company Hatch Whole Green Chilies, 27-Ounce
Goodcook Nonstick Bakeware, Set Of 3 Non-Stick Cookie Sheet
Cuisinart 766-24 Chef's Classic 8-Quart Stockpot with Cover, silver
Nutrition Information:
Yield:
6Serving Size:
2 rellenos
Amount Per Serving:Calories: 489Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 65mgSodium: 758mgCarbohydrates: 46gFiber: 3gSugar: 5gProtein: 24g
Did you make this recipe?
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Reader Interactions
Comments
Suzie says
I love the recipe since we live in Az and eat a lot of Mexican Food.
Reply
RebeccaBlackwell says
Hi Suzie! I am so happy to know that you like this recipe! We are currently in Washington where a cold front has moved in and it's about 11 degrees outside. I'm guessing it's warmer in Arizona! 🙂 Feeling envious of your winter temps and your Mexican food! Thank you so much for taking the time to leave a message for me. I truly appreciate it!
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Donna says
I turn my egg roll wrapper like a diamond, add cheddarcheese and onion to chili and roll just like an egg roll, wetting the sides! Do some with pepper jack! best chili's are Hatch's , if you live where they have then. top with pork green chili, Hatch's again with rotel.
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RebeccaBlackwell says
Sounds amazing!
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Lou Ann Hill says
I have been making my chili rellenos like this for years. Quick and easy. freezes well too
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Dawn Black says
Can you add chicken to these and make them stuffed Chili Rellenos?
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RebeccaBlackwell says
Yes! Absolutely! Just make sure to use cooked chicken. Let me know if you have any other questions!
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Heidi says
Can you make these in an air fryer instead of frying them in oil?
Reply
RebeccaBlackwell says
Hi Heidi! Yes you can! If you set the air fryer to between 320-340 degrees, they should take 5 - 8 minutes to cook. But keep an eye on them because a lot of different factors can affect the cook time. I've had readers report that 320 degrees works great, and others say that they've had better success with setting the temperature higher, so you might want to play around with the temperature to find what works best for you. Please let me know if you have any other questions!
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Amy Liu Dong says
It looks so easy and delicious. I am so excited to make this again for my husband. Yum!
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Tracy says
I love that these are made with egg wrappers!! And the instructions were fool proof, so good! My family loved it!
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RebeccaBlackwell says
I am so happy to hear that Tracy! Thank you so much for taking the time to leave a comment for me. I truly appreciate it! xo
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Kathy Wilfong says
Can you assemble and freeze before frying?
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RebeccaBlackwell says
Hi Kathy! I've never frozen uncooked Chile rellenos, but I don't see why you couldn't. I'd suggest wrapping them individually in a piece of plastic wrap, then piling them into a zip top bag or other freezer container. There's no need to defrost the frozen rellenos before frying, but I would lower the temperature of the oil a bit, keeping it between 300-325° F. The lower temperature of the oil should ensure that the cheese inside the rellenos has time to thaw and melt before the outside of the rellenos is burnt. I hope that answers your question! Please let me know if you have any other questions!
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Jami Minne says
I've have freezed them, I put parchment paper between each one. Yep no need to defrost.
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Jen Atherton says
Has anyone done these in an air fryer ? If so, how did you do it?
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RebeccaBlackwell says
Hi Jen! I've had a couple of people tell me they make these in their air fryer. If you set the air fryer at 320 degrees, they should take 5 - 8 minutes to cook. But keep an eye on them because a lot of different factors can affect the cook time. One woman said that after frying them at 320 degrees the texture of the shells wasn't as crisp as she would have liked it, so you might want to play around with a higher temp and see if that helps. If you try this, please let me know how they come out for you! xo
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Dave & Caroline Nelson says
Thank you for these recipes. We've enjoyed every one we've tried. Instructions are great and you've got a real talent in putting the right ingredients together.
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RebeccaBlackwell says
Hi Dave and Caroline! This comment has made my whole day! Thank you so much for taking the time to leave a comment for me! xo
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Amy says
Hello, can these be baked in the oven?
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RebeccaBlackwell says
Hi Amy! Yes - you can bake these rellenos, but they won't end up as crispy. Brush the outside of the rellenos with a bit of canola oil and bake at 425 degrees. The outside of the wrappers will crisp up a bit, just not as much as when they are fried.
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Liz says
These look amazing! May have to try in the air fryer!
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Christine says
Could you use an air fryer on these?
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RebeccaBlackwell says
Yes! My sister in law makes them all the time in their air fryer and she loves them. She also freezes them, individually, and then pops them directly from the freezer into her air fryer anytime she wants to make Chile rellenos. If you try it as well, will you let me know what you think? xo
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Kat says
I know air fryers are all a little different, but if you could tell us what temp and approximate time for these - that would be great. Looks amazing!
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RebeccaBlackwell says
Hi Kat! I'd set the air fryer at 320 degrees. They should take 5 - 8 minutes to cook, but keep an eye on them because a lot of different factors can affect the cook time. Please let me know if you have any other questions! And, if you make these, I'd love to hear what you think of them! xo
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Kat says
Hi Rebecca, thanks for getting back to me! I was looking up the recipe to finally try it and saw your response. We tried using your estimates and it turned out tasty. The wrapper wasn’t the best texture - might need to play with that. Thanks for sharing.
Sudie Adams says
Any tips you might share about cooking them in the air-fryer? Did you spray them with oil before cooking? How did you keep them warm?
Thank you!